Rice pancakes with ham and cheese
This recipe for ruddy appetizer fritters of rice, ham, cheese, and herbs is a godsend! Especially convenient if you have leftover rice from a previous meal. The combination of ingredients is good - the fritters hold their shape while frying, they are very tasty, look appetizing and eaten in a moment!
Dry long grain rice - 80 g
Or boiled rice - 260 g
Eggs large, C0 class - 2 units.
Ham - 100 g
Hard cheese - 60 g
Green onions - 20 g
Fresh dill - 10 g
Flour - 25 g
Vegetable oil - 60 ml
Salt - to taste
Ground pepper - to taste
Prepare the necessary ingredients. If you use boiled rice, you will need 260 g; skip the next 2 steps of the recipe.
Pour water (0.4 l) into a saucepan, bring to a boil.
Rinse the rice until the water is clear.
Boil water with salt (1/3 tsp), add rice and boil until tender, about 20 minutes.
Throw the boiled rice in a colander, rinse with clean cold water and leave to drain.
In a bowl break eggs, sprinkle salt and black pepper.
Using a whisk or fork, beat the eggs.
Add the rice to the egg mixture.
Rinse, dry and finely chop dill and spring onions.
Cut the ham into small cubes.
Grate hard cheese on a coarse grater.
Add the greens, ham and cheese to the egg and rice mixture.
Mix until homogeneous.
Add flour (25g).
Once again stir it up. The mass for pancakes should be quite thick. If it is too thick and not sticky, beat another egg and add a little flour.
Heat vegetable oil in a frying pan. With a tablespoon pour the force-meat into oil in the form of small round flat tortillas.
Fry the fritters over medium heat without cover for about 4 minutes. Then flip over and on the other side in the same mode. When frying, the fritters hold their shape well, the crust turns out beautiful, golden.
Put the fried fritters on a plate.
Fry fritters of the remaining dough in the same way. I made 10 of them.
Rice fritters with cheese, ham and greens are ready.
Serve rice fritters hot or warm as a snack or as an accompaniment to a first or second course.
Bon appetit!